Step by step

Method

4 steps

1. 1

   Season 3–3½ lb bone-in chicken pieces (skin removed) or 2½ lb boneless thighs lightly with kosher salt and white or black pepper. Heat a deep skillet or Dutch oven over high heat; coat with nonstick spray or 1 tablespoon oil. Brown the chicken in batches until golden; transfer to a plate.

2. 2

   Add 1 medium chopped onion, 8 oz sliced mushrooms, and 2 minced garlic cloves to the same pan. Cook 3–4 minutes until softened. If using wine, pour in ½ cup dry white wine and cook on high 1 minute to reduce slightly.

3. 3

   Add 3 cups chicken broth and bring to a boil; reduce to a simmer. Whisk 4 tablespoons cornstarch into the remaining 1 cup cold broth until smooth, then stir into the pan and cook until the gravy thickens lightly — it should coat a spoon.

4. 4

   Return the chicken. Simmer until cooked through, about 15 minutes for boneless or longer for bone-in (165°F in the thickest part). Off heat, stir in ½ teaspoon dried thyme, ¼ teaspoon dried marjoram, and ½ cup sour cream until smooth. Taste for salt and pepper, sprinkle with 2–3 tablespoons chopped parsley, and serve over rice or egg noodles. You want creamy chicken fricassee with a smooth sour-cream gravy — not a lumpy broken sauce or dry overcooked chicken.